Behind the Scenes

Every Wanted to Make Homemade Italian Sausage? Now You Can

This is Chef’s Counter: expert info from our culinary pros.

For our third episode, we’re featuring Plated’s own Chef Giuseppe, as he shows us how to make homemade Italian sausage, totally from scratch. There’s a meat grinder involved. You can basically call yourself a master Italian chef once you’ve tackled this recipe, alongside Chef Andrea’s lasagna. Watch, learn, then make it at home. Eat it with your eggs in the morning, and with your pasta in the evening. Stay tuned for more behind the scenes video from our amazing chefs!

Italian Fennel Sausage

Ingredients
1000g Ground pork shoulder
20g Kosher Salt
5g Fresh ground black pepper
5g Whole fennel seeds
½ Cup red wine
10 feet hogs casings

Instructions
If the pork shoulder comes with the bone, remove with a sharp knife by cutting along and around.
Cube the meat into small 1 to 2 inch pieces, making sure to keep the meat cool.

Let the meat sit in the freezer for at least 20 minutes so it chills, but does not freeze. This ensures the meat will remain cool during the next step.

Pass the meat cubes through a meat grinder with a large diameter die, about 3/8 – ½ inch.

Chill the ground meat again for about 20 minutes so it lowers the temperature.

Spread out the ground meat on a clean surface like a cutting board or countertop. Season evenly with, salt, ground black pepper, fennel seeds and, wine.

Mix until everything is well incorporated and the sausage becomes bound together.

Return the meat to the freezer to maintain cool temperature for about 20 minutes.

While meat cools, place sausage casings in warm water and flush clean.

Place sausage casings onto the funnel from the sausage stuffer.

Remove the sausage from the freezer, and place in the chamber of the sausage stuffer. Begin stuffing the casings, working slowly and gently, to be sure the casing doesn’t burst.

Form the giant sausage into 4 to 5 inch links by twisting clockwise and then counterclockwise, alternating with each link.

Spicy Italian Sausage

Ingredients
1000g Ground pork shoulder
20g Kosher Salt
5g Fresh ground black pepper
5g Crushed red pepper flakes
5g Paprika
5g Whole fennel seed
½ cup red wine
10 Feet hogs casings

Instructions
If the pork shoulder comes with the bone, remove with a sharp knife by cutting along and around.
Cube the meat into small 1 to 2 inch pieces, making sure to keep the meat cool.

Let the meat sit in the freezer for at least 20 minutes so it chills, but does not freeze. This ensures the meat will remain cool during the next step.

Pass the meat cubes through a meat grinder with a large diameter die, about 3/8 – ½ inch.

Chill the ground meat again for about 20 minutes so it lowers the temperature.

Spread out the ground meat on a clean surface like a cutting board or countertop. Season evenly with, salt, ground black pepper, crushed red pepper, paprika, fennel seeds and, wine.

Mix until everything is well incorporated and the sausage becomes bound together.

Return the meat to the freezer to maintain cool temperature for about 20 minutes.

While meat cools, place sausage casings in warm water and flush clean.

Place sausage casings onto the funnel from the sausage stuffer.

Remove the sausage from the freezer, and place in the chamber of the sausage stuffer. Begin stuffing the casings, working slowly and gently, to be sure the casing doesn’t burst.

Form the giant sausage into 4 to 5 inch links by twisting clockwise and then counterclockwise, alternating with each link.

Cheese and Parsley Sausage

Ingredients
1000g Ground pork shoulder
20g Kosher Salt
3g Fresh ground black pepper
50g Grated Parmigiano Reggiano
50g Fresh chopped parsley
20 Feet sheep casings

Instructions
If the pork shoulder comes with the bone, remove with a sharp knife by cutting along and around.
Cube the meat into small 1 to 2 inch pieces, making sure to keep the meat cool.

Let the meat sit in the freezer for at least 20 minutes so it chills, but does not freeze. This ensures the meat will remain cool during the next step.

Pass the meat cubes through a meat grinder with a large diameter die, about 3/8 – ½ inch.

Chill the ground meat again for about 20 minutes so it lowers the temperature.

Spread out the ground meat on a clean surface like a cutting board or countertop. Season evenly with, salt, ground black pepper, cheese, parsley, and, wine.

Mix until everything is well incorporated and the sausage becomes bound together.

Return the meat to the freezer to maintain cool temperature for about 20 minutes.

While meat cools, place sausage casings in warm water and flush clean.

Place sausage casings onto the funnel from the sausage stuffer.

Remove the sausage from the freezer, and place in the chamber of the sausage stuffer. Begin stuffing the casings, working slowly and gently, to be sure the casing doesn’t burst.

Form the giant sausage into a wheel by starting with one end and then continuously twisting into a spiral until the end is reached.

x

On the List?

Subscribe to Plated's Newsletter

Thanks for signing up!

There was an error signing you up.
Please check that your email is valid. Try again